The Recipe: Peanut Butter Fudge (makes 36 pieces) 4 cups sugar 2 Tablespoons corn syrup 1 1/3 cups milk 1/2 cup + 2 Tablespoons smooth peanut butter (Jif/Skippy type, not natural) 1 teaspoon vanilla 1 cup coarsely chopped peanuts (we usually left this out) In a saucepan, combine sugar, corn syrup, and milk. Stir together […]
The Recipe:
Peanut Butter Fudge
(makes 36 pieces)
4 cups sugar
2 Tablespoons corn syrup
1 1/3 cups milk
1/2 cup + 2 Tablespoons smooth peanut butter (Jif/Skippy type, not natural)
1 teaspoon vanilla
1 cup coarsely chopped peanuts (we usually left this out)
In a saucepan, combine sugar, corn syrup, and milk. Stir together well. Cover pan and bring to a boil slowly. Remove cover and cook mixture until a small amount dropped into cold water forms a soft ball (or do it the easy way and get a candy thermometer, and cook to 236 degrees F). Remove from heat; add peanut butter and vanilla, but do not stir. Cool to lukewarm. Add peanuts (or don’t, we never did), and beat until creamy (Wow, I like that phrase) and thick. Pour out onto a buttered pan. When cool, cut into squares.
The Story:
This is a slightly modified version of a recipe from the Sunset Cookbook of Favorite Recipes by Emily Chase, published in 1949.
I don’t know when my mother got this cookbook, nor do I know when she first made the World’s Best Peanut Butter Fudge. But I know this was a holiday fixture in my house throughout my childhood.
I still, once in a while, buy a lump of peanut butter fudge in a candy shop. Every time, every single time, I’ve been disappointed. It’s never as good as mom’s. It’s never even close.
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